WHAT IT TASTES LIKE: Lemony-fresh flavour and a hint of goat. Nutty, bloomy blue rind, mousse-like texture.
WHERE IT COMES FROM: English pasteurised goat’s milk cheese made by Charlie Westhead and Haydn Roberts in Dorstone, Herefordshire, and a sister cheese to the well-known Ragstone. It’s made from the top-quality milk of a mixed herd of British Alpine and Toggenburg goats and rolled in edible ash before being left to ripen for 2-3 weeks, which enourages the growth of the savoury, nutty mould. A striking-looking cheese for the cheeseboard.